KimchiMedium
Bellflower Root Pickles
Korean bellflower root pickles with balanced bitter notes and savory-sour depth from soy-vinegar curing.
Prep 25minCook 10min4 servings
doraji jangajjibellflower root pickleskorean preserved rootsoy vinegar picklestraditional korean side dishdoraji recipe
Instructions
- 1
Clean and shred bellflower root, rub with salt to reduce bitterness.
- 2
Rinse in cold water and squeeze out moisture.
- 3
Boil soy sauce, water, vinegar, sugar, and ginger for brine.
- 4
Pack roots into a jar and cover with cooled brine.
- 5
Refrigerate for 4 days before serving.
Tips
Skipping the salt-rub step can leave strong bitterness.
Thinner strips absorb flavor faster.
Nutrition (per serving)
Calories
72
kcal
Protein
2
g
Carbs
16
g
Fat
0
g
Adjust Servings
2servings
→
servings
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